Crusted Lamb Shoulder with Middle Eastern beetroot salad

Ingredients

• 1 lamb shoulder – bone in

Crust

• 1 onion
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp olive oil
• Small bunch of coriander stalks (reserve the leaves)
• 4 cloves of garlic
• Zest and juice of 1 lemon
• 1 tbsp instant coffee

To Serve

• Smoked beetroot, cut into wedges
• Fresh dates, pitted and quartered
• Pomegranate seeds
• Feta cheese, cubed
• Coriander leaves, torn

Dressing / Sauce

• 100ml natural yoghurt
• 2 tbsp harissa paste

Flatbreads

• 350g self-raising flour (more if needed)
• 350g plain yoghurt
• Chopped coriander
• Salt and pepper

Method

1. Place all of the Crust ingredients into a blender and blend until they form a paste.
2. Slash the lamb on the underside and spread over the lamb shoulder (leave to marinade overnight if you can) cook over a pan, indirect, (either low and slow 225°F or hot and fast 350°F) until the lamb is soft and almost falling off the bone. You can wrap the lamb in foil around 2/3s into the cooking time if you wish.
3. During the last half hour of the cook, smoke the beetroot. (I tend to use fresh cooked beetroot and just smoke to add flavour.)
4. Shred the lamb and place on a large board, randomly place the beetroot wedges, cubed feta, pomegranate seeds, coriander and quartered dates over the lamb.
5. Mix the yoghurt and harissa together.
6. Serve in a bowl next to the lamb.
7. For the flatbreads, mix the all of the ingredients together until you have a fairly smooth dough, add more flour if needed.  Take balls of the dough, flour well and roll into flat discs. 
8. Cook on a rack or plancha over direct heat until the bread bubbles up, flip over and cook on the other side, it should still be soft.

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